Preheat the oven to 180C/375F/gas 4. Drizzle a roasting tin with oil and place the peppers, cut side up, in the tin.Season the interior of each pepper well and place a halved tomato inside, followed by a basil leaf and two anchovy pieces, laid out criss-cross.

Drizzle generously with oil, then place in the oven for 30-35 minutes until the peppers have wilted and are cooked through.

Preheat the oven to 180C/375F/gas 4. Drizzle a roasting tin with oil and place the peppers, cut side up, in the tin.Season the interior of each pepper well and place a halved tomato inside, followed by a basil leaf and two anchovy pieces, laid out criss-cross.

Drizzle generously with oil, then place in the oven for 30-35 minutes until the peppers have wilted and are cooked through.

These would be wonderful served with the beef cheeks. They’re quite decadent, but worth every second in the gym. Depending on the size of your potatoes, cooking times will vary, so keep an eye on them. Read more